Everyone who works at this Japanese restaurant in the heart of Irvine isn't Japanese, or even Asian. But boy can they cook. There are fish specials that come with all the trimmings. Katsu bowls overflowing with pork and soft egg. Bowls of udon noodle soup that could double as a wash basin. The teriyaki chicken special would take two people to scale. This is stick-to-your-ribs Japanese food--massive in quantity and not shy about the calories. You could do sushi here, which are going to be primarily rolls that most people pair with bento box meals of chicken or beef, but the chirashi bowl demands your undivided attention.
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